Secrets to perfect Greek-style fish for a festive feast

I opt for fresh and firm fillets, choosing from blue grenadier, cod, or halibut. I source my carrots from a reliable greengrocer and select only my favourite tomato paste. I meticulously follow each step of the recipe, and most importantly, I fry the fish and vegetables in butter. Only then can I be confident that this traditional dish will turn out creamy and full of flavour.

The success of Greek-style fish hinges on two equally crucial ingredients. The first is good-quality, fresh fish. During the communist era, Greek-style fish was made with carp, and a generous amount of well-seasoned vegetables was used to mask its muddy taste.

Thankfully, this is no longer necessary. Opting for quality fish allows you to choose from cod, halibut, and pollock. I usually select cod fillets or halibut, whose flesh is buttery and delicate.

The second key ingredient is the vegetables in an aromatic sauce. Here, proportions are crucial. The base is carrots, which should be twice the quantity of parsley root. Some people add celery root, but I find its flavour too overpowering.

The sauce will be superb if you first sauté leeks and onions in butter. Those who enjoy a bit of heat can add a touch of cayenne pepper or chilli pepper.

To prepare Greek-style fish for 6 people, you'll need:

• 800 grams of cod fillets,
• 4 tablespoons butter,
• 1 leek,
• 1 onion,
• 4 carrots,
• 2 parsley roots,
• 1 tablespoon sweet paprika,
• 3 bay leaves,
• 4 allspice berries,
• 1 teaspoon salt,
• 1 teaspoon pepper,
• 120 millilitres of water,
• 85 grams tomato paste,
• 140 grams wheat flour.

1. Begin by preparing the vegetables. If using frozen fish, thaw it first. Wash the leek, remove its outer leaves, and slice into small rings. Sauté in a heated pan with 2 tablespoons of butter. Add finely chopped onion. Sauté until translucent over medium heat.
2. Peel and wash the carrots and parsley root. Grate them on a coarse grater and add to the pan. Add bay leaves, allspice, sweet paprika, salt, and pepper. Add 120 millilitres of water and cover with a lid. Simmer the vegetables over low heat for 20 minutes.
3. Now, prepare the fish. Cut the fillets into smaller pieces about 5-8 centimetres in size. Season each portion with salt and pepper. Coat with flour and sauté in butter until golden on both sides. Set aside to cool.
4. Add tomato paste to the vegetables in the pan. For a more delicate flavour, you can add puréed tomatoes or tomato passata. Stir and heat without a lid for about 5 minutes.
5. In a large dish, layer the vegetables first and then the fish. This creates one or two layers of fish, depending on the size of the dish. Cover the whole mix with the vegetable layer.

This dish improves with time, so you can easily prepare it 3 days in advance. Cover the prepared fish with cling film and store it in the refrigerator. During this period, the flavours will meld, and the dish will intensify in taste.

You can present the fish as a cold appetiser or reheat it in the oven to serve warm. Use herbs like parsley, dill, or fresh coriander leaves for garnish. If you fancy a similar dish that truly hails from Greece, consider making psari plaki, where fish is baked with tomatoes.